Mount Edward, Morrison Vineyard Pinot Noir, Central Otago, New Zealand, 2019

Producer Profile

There are many characters in New Zealand winemaking and one of the largest is Duncan Forsyth.

Maverick or genius, planting vines in the cold of Otago takes some nerve. These vineyards are on the edge of what is possible, the climate is so marginal. With a biodynamic approach and the reassuring chaos of a smallholding full of pigs and chickens the wines, especially the exquisite Riesling, win awards and praise worldwide proving that we should all try to be little bit different.

Viticulture

Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, although the wines themselves are not certified as organic in the UK. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety.

Winemaking

The Morrison Vineyard is a small plot of 7.5 hectares planted in 1997. This single vineyard wine is fermented with native yeasts followed by 14 months ageing in French oak. Not fined and unfiltered.

Oak Ageing

Time: 14 Months
Type: French
% wine oaked: 100

Tasting Note

A beautiful single vineyard Pinot Noir, this is ethereal, perfumed and so inviting. There is a complex mix of minerality, ripe berry fruits combined with gentle wild herb aromas. The palate is rich, lush and has an incredible finish.

Food Matching

A delicious wine on it's own,